10 months in 25% new French oak
2013 Pinot Noir Willamette Valley
The grapes were harvested by hand, sorted, and destemmed. Then, the fruit underwent a five day cold soak. After fermentation began, the must was pumped over and punched down twice daily until dry. After fermentation was complete, the must was pressed, combining press fractions. The wine settled overnight, then was racked to 25% new French oak barrels and aged for ten months.